Quick and Easy Homemade Chipotle Salsa

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You guys know how I feel about condiments. I NEED ALL OF THEM. Salsa. Sauces. Guacamole. The works! And today this Homemade Chipotle Salsa is what we all need!

A bowl of red salsa sitting on a plate next to some tortilla chips and pints of beer.


This is a safe place right? Somewhere where I can admit that I'm a bit of a salsa snob? I really can't be blamed for this though. Growing up in Tucson basically made me this way. Salsa was everywhere and I sampled just about everything Arizona had to offer. I've kept my salsa eating habits since living in California the last 15+ years. And I don't intend to give it up anytime soon. Which is why you all need this Homemade Chipotle Salsa recipe in your life immediately. 

I want salsa that packs some serious flavor. Nothing too mellow. A little spice. Plenty of depth of flavor. Also, fire roasted tomatoes... yes! That really cranks it up a few notches. Cilantro is a must. Garlic and onions, obviously. And chipotle peppers in adobo sauce. It's the icing on the cake. This salsa puts pretty much every store bought salsa to shame! Make it immediately. If you love this recipe, you will be obsessed with my traditional arbol chile salsa. Check it out!

Ingredients and Substitutions

Cilantro, limes, a can of chipotle peppers, a can of fire roasted tomatoes, jalapeños, garlic, and yellow onion sit on top of a cutting board.
  • Canned Fire Roasted Tomatoes – the fire roasted part of this is important as it add extra flavor! You could swap this for regular canned tomatoes or homemade roasted tomatoes if you prefer!
  • Yellow Onion – to be honest, yellow or red works. But you need the onion or a bit of a shallot.
  • Garlic – if I ever make a savory recipe without garlic, send help.
  • Jalapeño – you can dial this back, omit it entirely, or add even more depending on your spice preference. But I've found that ½ of a jalapeño pepper is perfect for our family. On the other hand, if you're into spice, feel free to swap this out with your favorite pepper - Serrano or Habanero.
  • Chipotles in Adobo – you can buy these in any market - and sometimes you'll find them in a squeeze bottle pre-chopped! Either works! These are tough to substitute - but if you can't find, I've sautéed a poblano pepper before and used that instead.
  • Salt and Pepper – goes without saying!
  • Fresh Cilantro – you're welcome to omit this if you HATE cilantro! I've also found that some people swap with parsley and love it! Totally up to your personal perference.
  • Fresh Lime Juice – this always just wakes everything up and brightens the whole recipe.

How to Make Homemade Chipotle Salsa

A blender full of diced onions, diced jalapeno, cilantro, and fire roasted tomatoes.

Step 1: Add all of the ingredients to a food processor or high powered blender.

A blender full of salsa.

Step 2: Pulse until everything is evenly blended. Adjust salt and pepper as needed.

This recipe makes me particularly happy for many reasons, but one giant one being there's really no knife work involved. No chopping up tomatoes perfectly... none of that here. Instead it all goes into a blender and then you're ready to eat! And obsessed. And cry because it's the best salsa you'll ever have in your entire life!

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!


Homemade Chipotle Salsa from www.whatsgabycooking.com (@whatsgabycookin)

Homemade Salsa

Author: Gaby Dalkin
4.9 from 32 votes
This Homemade Chipotle Salsa packs a punch. It comes together in a blender in less than 5 minutes and goes on just about everything, grilled fish, chicken, steak, breakfast burritos, and of course nachos!
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Snack
Cuisine Mexican, Tex Mex, Southwestern
Servings 8 servings


  • 1 can Fire Roasted Tomatoes 14 oz
  • ½ cup yellow onion chopped
  • 2 cloves garlic chopped
  • ½ jalapeño chopped
  • 2 chipotle peppers in adobo plus 1 teaspoon of the adobo sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ cup cilantro
  • 1 lime juiced


  • Combine all ingredients in the food processor or high powered blender and pulse until everything is evenly blended.
  • Taste and adjust salt and pepper as needed. Add more chipotle peppers if you like it extra spice.
  • Remove from food processor or blender and refrigerate.


Blender salsa is the best because there's no knife work necessary!
This recipe makes me particularly happy for many reasons, but one giant one being there's really no knife work involved. No chopping up tomatoes perfectly... none of that here. Instead it all goes into a blender and then you're ready to eat!

Nutrition Information

Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 371mg | Potassium: 35mg | Fiber: 1g | Sugar: 2g | Vitamin A: 288IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 0.5mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. 5 stars
    Easy and delicious. It received a thumbs up from my salsa picky husband.
    I did cut back the chipotle by 1 as mine were so big.
    Definitely a keeper recipe.

  2. I LOVE this salsa, now my go-to, not just for the ease of making it but the flavor is AMAZING!

    Usually one chipotle pepper is perfect with enough heat but tolerable for the more sensitive tastebuds. I keep the jalapeños and 1/2 cut limes in the freezer so as long as we have cilantro we are good to go!

  3. 5 stars
    I’ve made this twice now and it is delicious! It is pretty hot for me, so I need to slightly adjust the heat, either with the adobo chilis or the jalapeño. The recipe is super quick and easy and SO MUCH BETTER than jarred salsa. YUM!!!! Thank you, Gaby!

  4. 5 stars
    Love this recipe! So easy to throw together and a crowd pleaser! I found it just in time for football season. Love the smoky flavor.

  5. this is SO good, and easy. i didn’t have fire roasted tomatoes but had a can of tom/green chiles and added some fresh tomatoes that i charred. This is seriously a keeper especially during winter months when you can’t make fresh! YUM!!

  6. So excited to try this! One question - do you need to remove the seeds from the chipotle peppers, or can you toss them in as is?

  7. 5 stars
    So flipping good! Husband said it was a bit too much cilantro, so I'm going to use half next time, but other than that it was a hit! The spice is noticeably there from the chipotle and adobo, but it's not TOO much spice. 🙂

  8. 5 stars
    Are you kidding me?! This is sooo good and easy! Smoky, spicy, perfect. I think my jalapeño was extra spicy because I only used 1/4 of it and it was pretty hot. So next time I might try less or omit altogether. Love this salsa!

  9. 5 stars
    This salsa is fantastic! The flavors are still robust after a few days. Love that the ingredients are staples we'd normally have on hand so we can whip up a batch at any time.

  10. 5 stars
    OMG, this is so DELICIOUS!!! And was super easy to make, it's going to be my go to recipe. I have quite a few adobe chili's left from and I was wondering if this freezes well? I'd love to make a huge batch this weekend and freeze in individual containers. Thanks so much!

  11. This truly is the best salsa ever! During the summer I made it about once a week! My family devours it so fast! I did a major stock up on fire roasted tomatoes and chipotle chilies. Super simple and super delicious! Great recipe!

4.94 from 32 votes (15 ratings without comment)

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